TEX-MEX SEASONING MIX
This spice mix goes together quickly and makes a great little gift to include with holiday greetings for neighbors and coworkers. They can mix it into chili and scrambled eggs, use it to season tacos and burritos, or add zip to a can of refried beans. -Tammy Rose, Danville, Arkansas
Provided by Taste of Home
Time 5m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 6 tablespoons., To prepare dip: In a small bowl, combine the mayonnaise, sour cream and 4-1/2 teaspoons seasoning mix. Serve with corn chips. Yield: about 1 cup., To prepare chicken: Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted. Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through., Drain noodles; add to sauce and toss to coat.
Nutrition Facts : Calories 265 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
RESTAURANT-STYLE TACO MEAT SEASONING
This tastes very close to the taco seasoning favored by a very popular fast-food taco restaurant. You can make this at home, and let your family prepare tacos the way they like.
Provided by GVSWIFE
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
- Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
- Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 2.1 g, Cholesterol 43.6 mg, Fat 12.4 g, Fiber 0.5 g, Protein 10.6 g, SaturatedFat 5 g, Sodium 212.1 mg, Sugar 0.2 g
TACO SEASONING (GENERAL PURPOSE TEX-MEX USES)
This is a homemade seasoning I developed to make and store in large batches, because I cater so much Tex-Mex food. I use it anywhere chili/chile powder is called for, and it tastes a whole lot better than taco and fajita seasonings found in grocery stores. If you cannot find guajillo or ancho chile powder, you will have to make your own, or mail-order them. How to grind your own is in the directions near the end.* You can also use this seasoning as a grilling or smoking rub. For fajitas, marinate the meat in pineapple juice, then rub this seasoning on the meat, along with some oil, and grill.
Provided by thepetnanny
Categories Mexican
Time 10m
Yield 1 1/4 cup, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, smoke the paprika, cumin, guajillo and ancho powders until fragrant. Add to all other ingredients in an airtight container, shake to mix, store in a dry, cool place.
- * Grinding Chiles - purchase 4 each dried guajillo and ancho chiles. In a skillet, blacken the chiles, then bake in a 350 degree oven for 30 minutes to dry them out. Cut them in small pieces, discarding the stems, seeds and pith. Using a spice or coffee grinder, pulverize the chiles in small batches until they are ground to a powder.
Nutrition Facts : Calories 19.7, Fat 0.9, SaturatedFat 0.1, Sodium 68.5, Carbohydrate 3.5, Fiber 1.9, Sugar 0.4, Protein 0.9
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